Buttermilk Banana Bread

This Buttermilk Banana Bread is the best way to use up those browned bananas! Buttermilk and ripe bananas are the secret ingredients in this incredibly moist, tender quick bread, that bakes up perfect each time. This banana bread recipe makes two large loaf pans so it’s perfect to share one or freeze. 

For more ways to use up ripe bananas try making my cinnamon banana bread muffins and this banana bread cake. 

Buttermilk Banana Bread Recipe

I think that everyone needs a classic, tried & true banana bread recipe. This buttermilk banana bread is my favorite way to use up ripe bananas. It’s buttery, perfectly moist, loaded with fresh mashed bananas, and it has buttermilk which I think is the “secret” ingredient to a perfect banana bread. 

This recipe makes two big loafs so it’s perfect to share with a friend or neighbor, devour at home, or freeze one for later. 

Ingredients You’ll Need to Make Banana Bread with Buttermilk

Banana bread is simple to make with pantry & fridge staple ingredients. Here are the ingredients you will need to make this recipe with some tips and suggestions thrown in there to help you out. 

• All-Purpose Flour – I use unbleached all-purpose flour for all my baking and cooking.
• Granulated Sugar
• Baking Soda
• Baking Powder
• Salt – I use regular table salt in quick bread recipes like this one.
• Butter – Make sure this is well softened before using. You will be mixing it into some wet ingredients like egg, buttermilk, and mashed banana, so make sure it’s well softened so it incorporates easily. 
• Eggs – The eggs need to be beaten before adding them to the mixing bowl. Meaning, crack the eggs into a separate smaller bowl and stir with a fork. Then add them into the main mixing bowl. 
• Buttermilk
• Ripe Bananas – The one way to ruin a banana bread is by using yellow, not ripe bananas. You want to use browned bananas that really no one has any business eating but they’re perfect for banana bread. 

How to Make Banana Bread with Buttermilk

You will need two mixing bowls for this recipe along with an electric hand mixer. You can also use the bowl of a stand mixer as well.

Whisk Dry Ingredients : In a small mixing bowl add the flour, sugar, baking soda, baking powder, and salt. Stir with a whisk to break up any clumps. Set aside for later. 

Wet Ingredients : In a large mixing bowl with a hand mixer, or use the bowl of a stand mixer, add the butter, beaten eggs, buttermilk, and mashed banana. Mix on medium speed until combined. It’s ok if there are small chunks of butter in there. 

Mix Batter : Add half the flour mixture, mix on low speed, and then add the other half and mix on low speed until combined and no flour streaks or pockets remain. 

Loaf Pans : Divide the banana bread batter between two 9×5-inch loaf pans that have been sprayed with cooking spray. 

Bake : Cook for 50-60 minutes. To prevent over browning I like to loosely lay a piece of tin foil over top the loaf pans for the final 20 minutes or so of the bake time. 

Tips For Success

Here are a few of my tips that will hopefully make this quick bread recipe with ripe bananas and buttermilk a big hit in your own home. 

• Use Ripe Bananas – The easiest way to ruin a banana bread is by using bananas that are not ripe, browned, and ugly. I like to tell people to use bananas that when you use them, your kids look at you like you’re crazy for using such an ugly looking thing ?. Ripe bananas add moisture and sweetness.
• Cover With Foil – To prevent over browning of the banana bread I suggest loosely laying a piece of tin foil over it for the last 20 minutes (or longer) of the cook time. 
• Don’t Take It Out Too Early – This is so important. This banana bread is not like cookies where you want want to take them out early so they won’t over bake while cooling. Do not take out the bread if it’s not baked in the center. Simple as that. Use a toothpick in the top middle of the loaf and if it comes out dry then it’s time to take out the bread. If it comes out wet then leave it in there. The loaf will also look dry and cooked on the top center of it. When you gently press a finger into it, it should be soft and spring back up. 
• Softened Butter – To make mixing the butter easy make sure that it is well softened. You can leave the butter out overnight or soften it in the microwave (only a little bit because you don’t want it melted). 

Buttermilk Banana Bread FAQ’s

• Can I Freeze Buttermilk Banana Bread?
  • Yes you can freeze banana bread! Let the loaf cool completely and then double wrap it in plastic wrap, and double wrap again in tin foil. Place it in the freezer for up to 1 month. Let bread thaw at room temperature when you’re ready to eat it. 
• How Do I Store Leftovers?
  • Keep leftovers at room temperature, in an air-tight container or gallon Ziploc bag. Leftovers will last for 4-5 days.
• What Kind of Bananas Do I Use For Banana Bread?
  • Use regular bananas that are very ripe, browned, and ugly looking. The riper the banana means the better flavor you will have in your bread. It provides sweetness and moisture to the bread.
• What Does It Mean To Add Beaten Egg?
  • If a recipe asks for beaten eggs, it means you need to crack the eggs into a separate small bowl and stir them with a fork to mix them. So instead of adding a full egg to the batter, you want to add the mixed & beaten eggs instead.
• Is There a Buttermilk Substitute?
  • I am not a huge fan of buttermilk substitutes which is why I never use them. I highly suggest buying buttermilk from the store. If you must substitute then this is what you do : Add 1.5 tablespoons of white vinegar into a measuring cup. I use a 2 cup measurer. Fill the remaining with milk until it reaches 1.5 cups of liquid. Stir and let it sit for 5 minutes to sour. 
  • Tip : 1.5 tablespoons is equal to 4.5 teaspoons. 
  • I would suggest using a higher fat milk if possible, like whole milk. 
• Can I Make This In Mini Loaf Pans?
  • Yes, this recipe can be made into mini loaf pans. 
  • If wanting mini loafs, divide the batter evenly between 7 mini loaf pans and bake for 25-35 minutes. 
• How Do I Know When the Banana Bread Is Done?
  • It’s important to never take out banana bread that is not cooked all the way. To ensure it’s cooked all the way insert a toothpick in the top center of the loaf. If it comes out dry or with moist crumbs then it’s done. If it comes out wet, you need to leave it in there longer. 
  • The bread will also look done. Meaning it will be risen, domed shape in the center, and the top middle will look dry and not wet like raw batter. 
  • You can also test it by gently pressing a finger into the top of the loaf. It should be soft and spring back. 

Supplies Needed To Make Homemade Banana Bread

Here are a few supplies that you will need to make this amazing banana bread recipe. These are an affiliate link, meaning that if you purchase, I will make a very small percentage from the sale. As always, I appreciate the support for the free recipes I post. I will only recommend things that I personally own and love! Promise.

9×5 Loaf Pan : It’s important to have a good bread loaf pan when making banana bread. I have two favorites that I always use in my kitchen and this is one of them.

USA Bakeware Loaf Pan : This is probably my very favorite brand of bakeware.Everything cooks up so evenly in it. I have the entire collection of loaf pans in my kitchen and love them. 

Squeeze & Pour Silicone Measuring Set : I love this set! They can be used in the microwave safely, easy to pour because it’s soft and silicone, and perfect for measuring out buttermilk and mashed bananas.

Silicone Spatula : This is a must-have! It makes scraping out all the banana bread batter from the mixing bowl (into the loaf pan) so easy. 

Electric Hand Mixer : I prefer using a handheld mixer because it’s much easier than lugging out my big & heavy stand mixer. This is the one that I own and love. 

More Recipes For Ripe Bananas

Lemon Blueberry Banana Bread : One of my personal favorites. Bright fresh lemon pairs perfectly with juicy blueberries and banana. 

Chocolate Chip Banana Bars : Uses yogurt for a slightly healthier treat option with milk chocolate chips and mashed bananas. Kids love these for an after school snack. 

Peanut Butter Chocolate Chip Banana Bread : No recipe can ever go wrong with the combo of peanut butter + banana + chocolate!

Chocolate Chip Banana Muffins : Classic banana muffins filled with milk chocolate chips and a sprinkle of sugar on top for a sweet crunch. 

50 Ways To Use Ripe Bananas : I love this collection of recipes that use ripe bananas. So many good ones in here!